1 T. coconut oil, melted
1 1⁄2 cups raw unblanched whole almonds, finely ground
1 T. raw honey
3 eggs, lightly beaten
1⁄2 tsp. almond extract
1 tsp. vanilla extract
2 Tbs. dark rum
1⁄4 tsp. salt
1 tsp. finely grated lemon zest
2 Anjou or Bartlett pears, peeled, quartered, and cored
1⁄3 cup peach preserves (I love St. Dalfour)
In a bowl, stir together the ground almonds, agave, eggs, almond and vanilla extracts, rum, salt, lemon zest and melted coconut oil. Spread evenly in the tart shell. Slice each pear half crosswise into slices 1/8 inch thick, keeping each one together. Arrange each half core side down in the pan. Use your hand to flatten and fan each quarter slightly and press the slices into the filling.
Bake the tart until the filling is firm to the touch in the center and slightly golden, 25-30 minutes. Transfer to a wire rack to cool.
In a small saucepan over low heat, warm the jam until it liquefies. Pour through a fine-mesh sieve set over a small bowl. Using a pastry brush, gently brush the top of the tart with a thin coating of jam.
If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Serve warm or at room temperature.Serves 8-12
(a modification of this recipe, from Elana's Pantry)
1½ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ teaspoon cinnamon
¼ cup coconut oil, melted
1 T. raw honey
1 teaspoon vanilla extract
¼ teaspoon almond extract
- In a medium bowl, combine ingredients
- Pat dough into an 8"x11" tart pan (with a removable bottom)
- Bake at 325° for 10 to 15 minutes, until golden brown
Makes One Serving
1 T. coconut milk (regular, not reduced fat)
¼ tsp. cinnamon
Drop of raw honey
Whisk all ingredients together and drizzle over tart.